Last modified: 23 Jul 2024 10:43
This course introduces the fundamentals of microbiology and biochemistry, which are necessary for understanding and designing biotechnological processes. The kinetics of enzymatic reactions and of microbial growth is presented. Focus is given to mass balances for enzymatic reactions and for microbial fermentations in different types of reactors: batch, continuous, fed-batch. The mass and heat transfer theory developed as part of other courses is applied to biochemical process, with focus on substrate, oxygen and heat transfer. The design and scale-up of biochemical processes is presented. Some typical biochemical processes are described.
| Study Type | Undergraduate | Level | 4 |
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| Term | First Term | Credit Points | 10 credits (5 ECTS credits) |
| Campus | Aberdeen | Sustained Study | No |
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- Introduction: what is biochemical engineering; microorganism; enzymes.
- Kinetics of enzymatic reactions: Michealis-Menten kinetics; experimental determination of model parameters; inhibited kinetics (competitive and non-competitive inhibiiton); effect of pH and temperature; immobilised enzymes, external and internal mass transfer limitations.
- Kinetics of fermentation proceesses: Monod kinetics; stoichiometry and kinetics of substrate utilisation and product formation; nutrient requirements for microbial growth.
- Fermentation processes: batch, fed-batch and continuous processes.
- Transfer phenomena in fermentation: oxygen and heat transfer.
- Examples of biotechnological process: penicillin, whisky, bioethanol.
Information on contact teaching time is available from the course guide.
| Assessment Type | Summative | Weighting | 40 | |
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Timed Online Test |
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| Assessment Type | Summative | Weighting | 30 | |
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| Assessment Type | Summative | Weighting | 30 | |
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| Knowledge Level | Thinking Skill | Outcome |
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There are no assessments for this course.
| Assessment Type | Summative | Weighting | ||
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| Knowledge Level | Thinking Skill | Outcome |
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| Knowledge Level | Thinking Skill | Outcome |
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| Factual | Remember | ILO’s for this course are available in the course guide. |
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